4 ms·

From the picture it looks to me like egg is undercooked i.e. the white is still runny and kind of mucousy, ideally you want a solid tender white and a totally s

by tomgp 12y ago

From the picture it looks to me like egg is undercooked i.e. the white is still runny and kind of mucousy, ideally you want a solid tender white and a totally separate uncooked yolk. A slightly higher temperature (67 deg C) would ensure the white properly solidifies whilst still being cool enough to avoid cooking the yolk. 45 minutes is unnecessarily long a long as he egg remains under 70 degrees not much will be happening chemically once it's warmed through.

pi-rat 12y ago
I agree, 67 could be better, you can also use two different temperatures, one for the yolk and then one (higher) for the whites for a short time - by ramping up the heat (or using two baths) at the end of the cooking. Better picture of another egg from this run: http://cl.ly/image/030N390L0D06 http://cl.ly/image/030N390L0D06 - white not totally set. Also, the sensor might not be calibrated correctly, I have a reference thermometer (therma-pen), but won't bother calibrating a toy setup when I have a proper one ;)
- derek 12y ago
  The two temp solution works, or you can just get rid of the unappealing loose/runny parts of the white by gently rolling the cooked egg over a paper towel. The following chart can be helpful when you're getting started. http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/ http://www.cookingissues.com/2011/05/03/tea-time-cooking-iss...
hsorbo 12y ago
According to Dave Arnold and his chart 62 will be the perfect temperature for set white and runny yolk (he has a nice chart) http://www.splendidtable.org/story/theres-more-than-one-way-to-cook-an-egg-dave-arnold-has-11 http://www.splendidtable.org/story/theres-more-than-one-way-... he has a video demonstrating temperatures https://www.youtube.com/watch?v=GpvbNG1Dzhk https://www.youtube.com/watch?v=GpvbNG1Dzhk Guess it boiles down to personal preference
- batbomb 12y ago
  Dave Arnold and Harold McGee are awesome. Anybody who is interested in food, cooking, and science should listen to the Cooking Issues podcast and read 'On Food and Cooking'.
jghn 12y ago
62 and 63 are often viewed as ideal temperatures (for some definition of ideal), but yes one needs to accept some runniness of the whites. Over at the Food Lab, Kenji did some research - via mixing methods you can manage to set the outer white at those temperatures and not just the inner white: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html http://www.seriouseats.com/2013/10/sous-vide-101-all-about-e... Personally I normally cook mine to 63, and yes the white can sometimes not be perfectly set. As with everything there is some unit to unit variation.

by tomgp 12y ago

pi-rat 12y ago

I agree, 67 could be better, you can also use two different temperatures, one for the yolk and then one (higher) for the whites for a short time - by ramping up the heat (or using two baths) at the end of the cooking. Better picture of another egg from this run: http://cl.ly/image/030N390L0D06 http://cl.ly/image/030N390L0D06 - white not totally set. Also, the sensor might not be calibrated correctly, I have a reference thermometer (therma-pen), but won't bother calibrating a toy setup when I have a proper one ;)

derek 12y ago
The two temp solution works, or you can just get rid of the unappealing loose/runny parts of the white by gently rolling the cooked egg over a paper towel. The following chart can be helpful when you're getting started. http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/the_egg_chart/ http://www.cookingissues.com/2011/05/03/tea-time-cooking-iss...

hsorbo 12y ago

According to Dave Arnold and his chart 62 will be the perfect temperature for set white and runny yolk (he has a nice chart) http://www.splendidtable.org/story/theres-more-than-one-way-to-cook-an-egg-dave-arnold-has-11 http://www.splendidtable.org/story/theres-more-than-one-way-... he has a video demonstrating temperatures https://www.youtube.com/watch?v=GpvbNG1Dzhk https://www.youtube.com/watch?v=GpvbNG1Dzhk Guess it boiles down to personal preference

batbomb 12y ago
Dave Arnold and Harold McGee are awesome. Anybody who is interested in food, cooking, and science should listen to the Cooking Issues podcast and read 'On Food and Cooking'.

jghn 12y ago

62 and 63 are often viewed as ideal temperatures (for some definition of ideal), but yes one needs to accept some runniness of the whites. Over at the Food Lab, Kenji did some research - via mixing methods you can manage to set the outer white at those temperatures and not just the inner white: http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html http://www.seriouseats.com/2013/10/sous-vide-101-all-about-e... Personally I normally cook mine to 63, and yes the white can sometimes not be perfectly set. As with everything there is some unit to unit variation.